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Chocolate Mousse Recipe

Chocolate Mousse Recipe

Doesn’t it feel precise to bask in rich desserts every so often? Chocolate is my weak spot and while it's far transformed right into a silky clean, melt within the mouth goodness, it's far nirvana. Its no longer very frequently that I make wealthy desserts unless its a competition or a special event. all through the Dusherra break, Nehal invited some of his friends for a get together and the precise choice of a chilled dessert to quit the meal turned into the decandent Chocolate Mousse.

The Chocolate mousse recipe might appear daunting in the beginning however whilst you get right down to making it, you'll understand how smooth it's far. It yields a fluffy, easy yet wealthy tasting chocolate mousse. it's miles most of the clean dessert recipes for youngsters and adults alike and a famous one at that. And do use correct fine dark chocolate.

Chocolate Mousse Recipe

  •   Eggs 3
  •   Milk 300 ml
  •   Water 3 tbsps
  •   Vanilla extract 1/2 tsp
  •   Cornflour 1 tsp
  •   Castor sugar 4 tbsps
  •   Dark chocolate 225 gms, chopped (60% cacao solids
  •   Whipping cream 300 ml
  •   Gelatin 2 1/2 tsps OR Agar agar flakes - 2.5 gms OR Agar agar powder - 1/2 tsp

  1. method for making Chocolate Mousse
  2. An hour earlier than getting ready the chocolate mousse, pour the chilled whipping cream in a huge bowl and vicinity the bowl within the fridge. place the beaters inside the fridge.
  3. Soak the agar agar flakes in 1/four cup water for as a minimum 20 mts in hot water. (If using gelatin, sprinkle 3 tbsps of bloodless water over the gelatin and permit to bloom, approx 10 mts)
  4. In a medium sized vessel, bring a cup of water to a simmer. In any other medium stainless steel bowl (or warmness-proof bowl), placed the chopped chocolate and area the bowl over the vessel of lightly simmering water such that the bowl does no longer touch the water. Stir the chocolate mixture until melted and easy. get rid of the bowl and maintain aside to chill.
  5. In a vessel, pour the milk and warmth till it reaches almost boiling factor. flip off flame. permit to cool all the way down to a litte warmer than room temperature.
  6. Separate the eggs. In a warmth evidence bowl, place egg yolks (yellow part), cornflour, castor sugar and vanilla extract and whisk till well blended.
  7. heat a pan with 2 cups of water and vicinity the warmth proof bowl with the egg yolk aggregate over it. Slowly pour the luke heat milk into the egg yolk mixture even as constantly whisking. it will thicken and begin to coat the back of the spoon. get rid of the bowl from the simmering water and keep apart.
  8. place the soaked agar agar (or bloomed gelatin if you are the use of it) over the vessel of simmering water and stir until mixed. The agar agar will soften and becomes a clean combination without a lumps. flip off flame.
  9. Pour the agar agar mixture into the custard aggregate and blend. permit to cool.
  10. Now whip the cream until it holds shape and bureaucracy tender peaks. Fold this whipped cream with an extended stainless steel spoon into the cooled custard.
  11. next fold the melted chocolate into the custard aggregate.
  12. Whip egg whites until soft peaks. Fold one third of the whipped egg whites into the chocolate custard aggregate in a gentle motion. The gentle folding will maintain the air make the mousse light. Then fold the ultimate whipped egg whites into the custard combination lightly however thoroughly.
  13. Divide the combination into character serving bowls or glasses and cover with clingfilm. chill for at least three hours or till set.
  14. on the time of serving, pipe whipped cream and garnish with grated chocolate.

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